利用蛋壳生产柠檬酸钙的初步研究

Study on the Preparation of Calcium Citrate in Eggshell

为充分利用蛋壳中的CaCO3,采用中和法制备柠檬酸钙,使其中的无机钙转化为有机钙,进行了煅烧条件、原料配比、反应物浓度、温度、时间等因素对产物收率和纯度的影响实验研究。结果表明:最适宜工艺条件分别为:蛋壳在900℃煅烧分解1-2h,CaO收率为95%以上。中和反应条件:石灰乳浓度5%,柠檬酸浓度50%,反应温度60℃,反应时间1h,产品收率高、质量好、安全无毒。

In order to make the use of the CaCO3 in the eggshell, the effect of product receipt rate and the purity was researcnco on calcining condition, raw material ratio, reactant density, temperature and time with using eggshells as calcium source to translate the abio-calcium into the organic-calcium with neutralization. The result shows that the product receipt rate of over 95% when the eggshells decomposed 1-2 hours at 900℃. The neutralization reaction showed when the conditions were as follows： 5% milk of lime, 50% Calcium Citrate, temperature 60℃, reactant time 1 hour, the product has high of product receipt rate, excellent quality, security and innocuity.